Steak au Poivre

Yield: 6 portions

Unsalted butter – 3/4 lb.
Shallots, chopped – 12
Red wine, 750ml – bottles 2
Rich veal stock – 1/2 cup
Coarse – salt to taste
Prime sirloin steaks – 12 to 13 oz. 6
Black peppercorns, coarsely crushed – 3/4 cup
Clarified butter or pure olive oil – 1/3 cup

  1. Heat 2 12-in. saute pans. To each, add 2 Tbsp. unsalted butter and 6 chopped shallots. Cook until golden.
  2. To each pan, add 1 bottle wine. Boil to reduce each to 1 cup. Divide veal stock, add to pans; boil to reduce to just under 1 cup each. Whirl in remaining butter. Season with salt. Reserve.
  3. Per order: Pat steak dry with paper towel. Sprinkle liberally with coarse salt. Coat with peppercorns, patting in lightly but firmly. Heat heavy skillet over medium-high flame. Add just under 1 Tbsp. clarified butter or oil; sear steak on all sides. Finish in 350F oven to desired doneness. Serve with about 2 oz. red wine sauce.